Turnip Greens Cooked in Rich Pork Stock

Smoked pork shoulder
usually isn't available at supermarkets,
so you will need to order it in advance
from your butcher. If you use ham shanks
instead, try to find the kind without
artificial flavors like liquid smoke. And
don't throw out the cooking liquid; it's
great for making soup.

Preparation

Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD: Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.

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Recent Review

Well, there were
only two other
reviews, hardly a
trend. But I have
to say -- these were
about as boring and
bland a dish as one
could possibly
imagine. The "pot
likker" SMELLED
divine, but there
was no flavor, and
in the absence of
anything else, one
was forced to salt
and pepper
assiduously. We all
ate them -- we could
see how good for us
there were -- but
for my money, a
waste of time and
carefully picked
(turnip/collard/kale) greens.